Monday, December 20, 2010

Cooking: Chicken and Fennel Stew

I know I've been posting a lot of stews lately, but it's winter! Perfect soup/stew weather!

This is a recipe I've never made before, Chicken and Fennel Stew, from the cookbook The Primal Blueprint Cookbook.

The beer almost has my name!

Break down chicken. Salt & pepper (recipe didn't call for this, but I typically season my chicken before browning). Brown for about 5 minutes in a pot.

This is how NOT to do the chicken.
I got inpatient and pulled out the chicken
too early. They should be browned more.

Remove chicken and add chopped onion, fennel bulb, and mushrooms (I used a mixture of baby portabella and shitaki). Saute until softened.

Ground fennel seed. I used a mortar & pestle, you could also use a coffee grinder or finely chop with a knife if you don't have a mortar & pestle.
Smash saffron threads with a little bit of Belgian-style beer until they dye the beer.

Yes, my mortar & pestle is pink!

Add 1 1/2 bottles of Belgian-style beer to the pot. (Drink the leftover half a bottle!) Add the ground fennel seed and the saffron mixture. Add fresh minced garlic. Bring to a boil and add the chicken.

Cover and reduce heat to a simmer for about 30 minutes. Remove from heat. Stir in 1/2 cup coconut milk. Add chopped kale and stir in until wilted.

Garnish with fresh chopped parsley. Yum!

Things I'll do different next time:
  • De-bone and cube chicken instead of cooking whole bone-in pieces.
  • Needs more salt. There was no salt called for in the recipe at all. (The recipe said to use either the beer or chicken stock, I obviously chose the beer; perhaps using chicken stock would have been enough salt.)

1 comment:

  1. I just made this. Used stinging nettles instead of kale. Its effing delicious!